The governing bodies and regulatory agencies overseeing sanitary and hygienic design for food equipment have certain differences due to their sphere of influence. All agree in general on the need for prioritizing food safety above all else.
Many, like the 3-A Sanitary Standards, provide certifications designating that equipment meets the proper standards for a particular industry. All have their own systems of reporting violations and targeting any food equipment manufacturers seeking to find shortcuts that put the safety of the public at risk.
Any manufacturer caught falsifying approvals from the FDA or other oversight organizations run the risk of being shut down and permanently barred from the industry.

In the food industry, medical technology and the pharmaceutical industry, product safety and consumer protection are becoming increasingly important. Due to their specific properties, standard parts in Hygienic Design can assist the production process in these sensitive areas and facilitate the manufacturing of products free from preservatives that have long shelf life.

Sanitary and hygienic design take into account all the machinery and related infrastructure involved in processing food for public consumption. Different places use different methods depending on the type of product produced or served. But there are common standards and best practices that all manufacturers should be following to prevent accidental contamination of food sources. 

This document describes the principles for hygienic design of equipment and factories intended for foodmanufacturing.The fundamental reason for applying hygienic design principles is to prevent contaminationof food products.Equipment and factories of poor hygienic design are difficult to clean.